European Food Research and Technology

, Volume 221, Issue 3–4, pp 281–283 | Cite as

Changes of microbiological quality in meatballs after heat treatment

  • İsmail Yılmaz
  • Muhammet Arıcı
  • Tuncay Gümüş
Original Paper


The effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2×104 cfu/ml were investigated. The meatballs were stored at 4 °C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2–3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.


E. coli O157:H7 Microbiological flora Meatball Cooking techniques 



The authors gratefully acknowledged the Trakya University Research Fund for providing funding for this work (TUBAP-366)


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • İsmail Yılmaz
    • 1
  • Muhammet Arıcı
    • 1
  • Tuncay Gümüş
    • 1
  1. 1.Faculty of Agriculture, Food Science DepartmentTrakya UniversityTekirdağTurkey

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